Over-The-Top Mushroom Quiche
Photo © Deb Perelman
- 2 cups (250 grams) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup very cold unsalted butter, cut into a small dice
- 1/4 cup (60 ml) water, ice cold
- Neutral oil, for brushing springform
- 1 tablespoon (15 ml) olive or vegetable oil
- 2 pounds (905 grams) mushrooms
- Salt and freshly ground black pepper
- 1 tablespoon (15 grams) unsalted butter
- 2 shallots, minced
- 1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
- 3/4 cup Comte, Emmantel or Gruyere, grated
- 2 cups (475 ml) milk
- 2 cup (475 ml) heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg (optional)
- This recipe is vegetarian
- Produce
- Mushrooms (2 pounds)
- Shallots (2)
- Thyme, fresh (1 tablespoon)
- Cooking & Baking
- All-purpose flour (2 cups)
- Kosher salt (1 teaspoon)
- Neutral oil (1)
- Nutmeg (1)
- Olive or vegetable oil (1 tablespoon)
- Salt and freshly ground black pepper (1)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (1 1/16 cup)
- Comte (3/4 cup)
- Heavy cream (2 cup)
- Milk (2 cups)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 6, 2012 (10 months ago).
323 people saved this recipe.
